Grilled Radicchio & Beet Salad

Radicchio has a deliciously bitter flavor that compliments many fresh salads

Grilling this member of the chicory family mellows it’s bite

I’m using 2 small heads of radicchio and two really large beets

Cut the radicchio in half, then quarters, leaving the core (this will help keep the wedges from falling apart during grilling)

Place on a baking sheet and drizzle with olive oil

To prep the beets, peel and cut into wedges

Place in the center of a large sheet of aluminum foil, drizzle with olive oil and generously sprinkle with kosher salt and black pepper. Fold foil edges in to seal

Preheat the grill to medium-high heat. I like to use the indirect method of cooking here which means to leave the two outer burners on and the middle burners off. It makes the grill act more like an oven

Place the beets in the center of the grill (no flame) and the radicchio on the grates over the flames. Don’t go anywhere. The radicchio is going to need some assistance from you shortly…

Grill for about 2-3 minutes, then move the radicchio around so it doesn’t overcook on one side

Flip and turn every few minutes for about 10 – 12 minutes, or until the radicchio is tender and the edges are lightly charred

Remove to a sheet pan

Close the lid to the grill and leave the beets for about another 20 minutes. Poke the wedges with a sharp knife to test for doneness (don’t pierce the foil!)

When the beets can be easily pierced with the knife, I like to place them directly over the flames for a minute or two so they get the nice grill marks and a little more of a smoky flavor

Place them back in the foil and let’s head inside for the assembly

I have a 4 ounce package of herbed goat cheese and about 1/2 cup of shelled pistachios

These ingredients will add some welcome creaminess as well as some crunch

We’re simply going to use reduced balsamic and some extra virgin olive oil as the dressing

Arrange the radicchio wedges and beets on a platter, top with the goat cheese, pistachios and drizzle with balsamic and olive oil

It’s pretty AND delicious! Pretty delicious!

Serve aside your favorite grilled protein for a well rounded dinner or by itself as a filling lunch!

Preheat the grill to medium-high heat; use the indirect method of cooking which means to leave the two outer burners on and the middle burners off

Cut the radicchio in half, then quarters, leaving the core; place on a baking sheet and drizzle with olive oil

To prep the beets, peel and cut into wedges; place in the center of a large sheet of aluminum foil, drizzle with olive oil and generously sprinkle with kosher salt and black pepper. Fold foil edges in to seal

Place the beets in the center of the grill (no flame) and the radicchio on the grates over the flames; grill for about 2-3 minutes, then move the radicchio around so it doesn’t overcook

Flip and turn the radicchio every few minutes for about 10 – 12 minutes, or until it is tender and the edges are lightly charred; remove to a sheet pan

Close the lid to the grill and leave the beets for about another 20 minutes. Being careful not to pierce the foil, poke the beets with a sharp knife to test for doneness

When the beets can be easily pierced with the knife, place them directly over the flames for a minute or two so they get grill marks; place them back in the foil

For the assembly

Arrange the radicchio wedges and beets on a platter, top with the goat cheese, pistachios and drizzle with balsamic and olive oil